1 hr 35 minutes OR LESS
Marukan Salmon with Pickled Mustard Seeds
This salmon is bursting with flavor and perfect for those family dinners!
For Pickled Mustard Seeds: Prepare in advance
In a saucepan, bring the Marukan Genuine Brewed Rice Vinegar (or Marukan Organic Rice Vinegar), water, sugar and dry mustard powder to a boil. Then add the mustard seeds and simmer for 5 minutes, until the seeds bloom (or roughly double in size). Remove from heat and let cool. Store the seeds in the liquid in the refrigerator for at least an hour. These pickled mustard seeds can be stored for up to two weeks in the refrigerator.
For Salmon and Asparagus:
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place the salmon fillets on the foil along with the asparagus. Drizzle the fillets with olive oil and season with salt and pepper. Bake for 15-20 minutes. When ready, add 1/2 Tbsp of the pickled mustard seeds (not the pickling liquid) to each salmon fillet for a burst of flavor. When ready add the sliced cherry tomatoes for some extra flavor. Finally, garnish with thyme and season with salt and pepper, enjoy!